{"id":10993,"date":"2018-02-27T21:32:22","date_gmt":"2018-02-28T02:32:22","guid":{"rendered":"https:\/\/extension.umaine.edu\/4h\/?p=10993"},"modified":"2018-12-21T08:19:40","modified_gmt":"2018-12-21T13:19:40","slug":"4-h-science-saturdayregistration-open-science-of-cheesemaking","status":"publish","type":"post","link":"https:\/\/extension.umaine.edu\/4h\/2018\/02\/27\/4-h-science-saturdayregistration-open-science-of-cheesemaking\/","title":{"rendered":"4-H Science\u00a0SaturdayRegistration Open – Science of Cheesemaking!"},"content":{"rendered":"

Have you ever wondered just how cheese is made? Join us to find out!<\/strong><\/p>\n

Food Science Specialist, Dr. Robson Machado, will show us how to make two different kinds of cheese. While we will not be able to taste-test the ones we create, we will be testing a few different types of cheese and other dairy products as well as discussing the importance of sensory testing food products. You don\u2019t want to miss this!<\/p>\n

Date:\u00a0<\/strong>March 17, 2018<\/span><\/p>\n

Location:<\/strong> Hitchner Hall, Commercial Kitchen, University of Maine, Orono, Maine<\/p>\n

Time:<\/strong>\u00a010:00 a.m.-1:00 p.m.<\/span><\/p>\n

Cost:<\/strong> $10.00 (includes the price of lunch.)<\/p>\n

This program is open to youth grades 6-8. Registration is required and space is limited. <\/strong>Registration deadline is\u00a0March 9, 2018<\/span>. No late registrations will be accepted. To register, find more information or learn about upcoming Science\u00a0Saturday<\/span>\u00a0offerings, please visit the\u00a0UMaine 4-H Science Saturdays page<\/a>.<\/p>\n

For more information, or to request a disability accommodation, contact Jessica Brainerd at\u00a0800.287.0274, or brainerd@maine.edu<\/a> to discuss needs.<\/p>\n","protected":false},"excerpt":{"rendered":"

Have you ever wondered just how cheese is made? Join us to find out! Food Science Specialist, Dr. Robson Machado, will show us how to make two different kinds of cheese. While we will not be able to taste-test the ones we create, we will be testing a few different types of cheese and other […]<\/p>\n","protected":false},"author":112,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[19],"tags":[],"class_list":["post-10993","post","type-post","status-publish","format-standard","hentry","category-news"],"yoast_head":"\n4-H Science\u00a0SaturdayRegistration Open - Science of Cheesemaking! - Cooperative Extension: 4-H - University of Maine Cooperative Extension<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/extension.umaine.edu\/4h\/2018\/02\/27\/4-h-science-saturdayregistration-open-science-of-cheesemaking\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"4-H Science\u00a0SaturdayRegistration Open - Science of Cheesemaking! - Cooperative Extension: 4-H - University of Maine Cooperative Extension\" \/>\n<meta property=\"og:description\" content=\"Have you ever wondered just how cheese is made? 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